Ragda pani puri recipe - another variation to the popular pani puri where hot/warm ragda is used as a stuffing with chilled pudina pani/water.
At home we love pani puri so much that I make it often during the summer. But now it is little chilly here, we cannot enjoy the chilled pani puri at max.
So during winter time I make this hot/warm version of pani puri with ragda.
For the first time I heard of this idea of having warm stuffing with chilled pani, I was like No way I would try this combination. It sounded little weird to me. But when I tried it, I just loved it.
The first time I tried this ragda pani puri was during my school days. My friend forced me to try it out and since then I am loving and enjoying it.
Do give this a try and let me know your thoughts in comment below.
It tastes best when ragda is warm and pani is chilled. So make pani first or ahead of time and keep in the refrigerator till the time of serving. Or make pani with chilled water.
** Usually safed or white vatana is used for making ragda similar to this ragda pattice. Since I had only green ones available on hand, so I have used that.
Check out other street food recipes
Pav bhaji // papdi chaat // Kathi roll // vada pav
Step By Step Photo Instructions:
1) Wash the dried vatana under running cold water till water runs clear or rinse them 3-4 times. Soak them in enough water for 8 hours or overnight.
2) After that discard the soaking water, take vatana into pressure cooker. Add fresh 1 ½ cups of water. Cover with the lid, put the weight on and turn the heat on medium. Let it cook for 8-9 whistles or till vatana become soft. You may notice some of the cells will get separated.
3) While vatana is cooking, let’s make pani. Take washed mint leaves and coriander leaves in a blender jar.
4) Add pani puri masala powder.
5) Also add black pepper powder.
6) Add black salt.
7) Add regular salt as per your taste.
8) Also add green chilies and ginger.
9) Add 1 cup of water.
10) Grind into the smooth paste.
11) Pour the prepared ground mixture into a large bowl or pitcher. Add remaining 3 cups of water in the blender jar, swirl it and pour it into the bowl, so we do not waste any goodness.
12) Squeeze the fresh lemon juice and stir to combine. Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.
13) Now to let's start making ragda recipe for pani puri, heat the oil in a pan on medium heat. Once hot add mustard seeds and let the pop. Then add sesame seeds and saute for some time.
14) Then add turmeric powder.
15) Immediately add chopped onions.
16) Cook till they becomes soft.
17) Now add chopped tomatoes.
18) Mix well and continue cooking.
19) Cook till they becomes soft and almost mushy.
20) Add salt, red chili powder and jaggery.
21) Mix well and cook for a minute.
22) Now add cooked vatana along with its water.
23) Mix well and bring it to a boil.
24) Let it simmer for 4-5 minutes.
25) It should be thick, not watery. Now turn off the stove.
26) Lastly add Lemon juice and mix. Keep it warm or if serving later warm up later on at the time of serving.
27) Now we have everything ready warm ragda, chilled pani, chopped onions and puris. Start by gently making a hole in the center of the puri. Make sure not to break it. Add a small spoonful of ragda.
28) Add onions, this is optional though. And lastly add chilled pani. And eat it right away. this should go immediately in your mouth before it gets soggy and water starts leacking.
Serving suggestion: Enjoy it as a snack.
Did you try this ragda pani puri recipe? I’d love to hear about it! Leave a review in the comment section below.
📋 Recipe Card
Ragda Pani Puri
Ingredients
For Ragda:
- ½ cup Vatana (Dried Peas) Green or White
- 1 ½ cups Water
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Sesame seeds
- ¼ teaspoon Turmeric powder
- ¼ cup Red onion chopped
- 1 small or ½ cup Tomato chopped
- Salt to taste
- ½ teaspoon Red chili powder
- 1 ½ teaspoons Jaggery (Gur)
- 1 teaspoon Lemon juice
For Pani:
- 1 ¼ cups Mint leaves tightly packed
- ½ cup Cilantro or coriander leaves tightly packed
- 1 inch Ginger
- 2-3 Green chilies Add more for more spicy water
- ½ teaspoon Pani puri masala powder
- ¼ teaspoon Black pepper powder
- ½ teaspoon Black salt (Kala namak)
- Salt to taste
- 2 tablespoons Lemon juice
- 4 cups Chilled water
Rest Ingredients:
- 40-50 Puri (golgappa)
- ½ cup Red onion finely chopped
Instructions
- Wash the dried vatana under running cold water or rinse them 3-4 times.
- Soak them in enough water for 8 hours or overnight.
- After that discard the soaking water, take vatana into pressure cooker.
- Add fresh 1 ½ cups of water. Cover with the lid, put the weight on and turn the heat on medium. Let it cook for 8-9 whistles or till vatana become soft. You may notice some of cells will get separated.
- To make pani, take washed mint leaves and coriander leaves in a blender jar.
- Add pani puri masala powder, black pepper powder, black salt and regular salt as per your taste.
- Also add green chilies and ginger.
- Add 1 cup of water. Grind into the smooth paste.
- Pour the prepared ground mixture into a large bowl or pitcher.
- Add remaining 3 cups of water in the blender jar, swirl it and pour it into the bowl, so we do not waste any goodness.
- Squeeze the fresh lemon juice and stir to combine.
- Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.
- To make ragda, heat the oil in a pan on medium heat.
- Once hot add mustard seeds and let the pop.
- Then add sesame seeds and saute for some time.
- Then add turmeric powder. Immediately add chopped onions. Cook till they becomes soft.
- Now add chopped tomatoes. Mix well and cook till they becomes soft and almost mushy.
- Add salt, red chili powder and jaggery. Mix well and cook for a minute.
- Now add cooked vatana along with its water. Mix well and bring it to a boil.
- Let it simmer for 4-5 minutes. It should be thick, not watery.
- Now turn off the stove.
- Lastly add Lemon juice and mix. Keep it warm or if serving later warm up later on at the time of serving.
- Now we have everything ready warm ragda, chilled pani, chopped onions and puris.
- Start by gently making a hole in the center of the puri. Make sure not to break it.
- Add a small spoonful of ragda. Add onions, this is optional though. And lastly add chilled pani. And eat it right away.
Simmy
In eastern side they make the filler using mashed aloo with onion
Kanan
Yes you are right. I have already shared that version here on the blog.